approx 1 kg rhubarb, before trimming
600 ml vinegar
1 kilo soft brown sugar
2 chopped onions
6g ground ginger
½ tabsp mixed spice
1 tab undiluted orange squash
- Cut rhubarb into even sized pieces.
- Put all ingredients into a large pan.
- Heat gently, stirring, until the sugar dissolves.
- Bring to boil and simmer, uncovered, for 40-45 mins, or until thick.
- Pour into 5 x 450g jars and cover.